First thing this morning, I started brewing this delectable home-made good old fashioned herbal chicken soup (sans the black chicken). Measuring the concoction to the tee, I placed them all in the slow cooker and left it to work its magic.

A fusion of taste, scent and herbs.

I went about my daily business of procrastinating, or rather, remotely catching up on people’s lives, as if I have nothing else better to do…

With the aroma filling the house, I couldn’t resist and had myself some chicken and soup. I had omitted the soy sauce that I usually see Mom include because the natural flavours were really working for themselves. However, something didn’t taste quite right.

It didn’t take me long to figure it out though. Wolfberries. Ah, the precious red gems that can be eaten on it’s own or steeped in water.

Quick herbal chicken soup:

• 300gm Chicken
• 40gm Solomon Seal
• 20gm Bei Qi (Astragalus)
• 10gm Wolfberries
• 15pcs Red Dates
• 40gm Ginseng

 
I used 10 pretty massive chicken drumsticks, which probably surpassed 300gm and added six or so bowls of boiling hot water to the above mix and it tasted pretty darn good! Change it up to suit your taste. Done in two hours, slow cooker on high. Wolfberries added last because the flavour and benefits are retained best that way.

Nothing like a nice piping hot bowl of herbal chicken soup to fill your tummy on this cold, grey and wet Vancouver day. Good soup-making practice for impending winter months, a great way to show your honey some love, and recuperate (physically, emotionally, mentally) from the craziness of this world.

Yes, I believe in the power of soup!